Catawba Brewing Company to host beer dinner benefitting Foothills Conservancy on April 14

On Sunday, April 14, Catawba Brewing Company will host a seven-course beer dinner benefitting Foothills Conservancy of North Carolina. The event takes place at 5:30 p.m. in the brewery’s new event space, formerly Buff Tire Service Center, across from the Catawba Brewing Company taproom in downtown Morganton.

Chefs from restaurants in the foothills and piedmont regions — Daniel Wheeler of DotDotDot, Ben Sullivan and Jeremy Salig of Highland Avenue, Steven Goff of Aux Bar, Rick Doherr of Cafe Rule, Robert Reinken of Charlotte Country Club, and Laney Jahkel-Parrish of 300 East — will prepare seven courses, each of which will be paired with a complementary Catawba Brewing Company craft beer.

The event is organized by Catawba Brewing Company and Piedmont Culinary Guild (PCG), which is a gathering place and hub for innovative chefs, farmers, food artisans, culinary educators, and other professionals in the local food community committed to sharing strengths and building the local food economy.

“I chose Foothills Conservancy to partner with because their ideals and goals intertwine with the Piedmont Culinary Guilds’ focus on local, sustainable food systems,” said Daniel Wheeler, sous chef at DotDotDot and professional member of the guild. “Our rich culinary history is directly connected to our beautiful country and why the conservancy’s work is so important. My hope is this dinner further develops the relationship between our two organizations and will spur education for local ecosystems, sustainability, and food webs.”

Brian Ivey, marketing director for Catawba Brewing Company, expressed the company’s excitement in hosting the event:

“Catawba Brewing Company is proud to participate in this dinner fundraiser in partnership with Foothills Conservancy. Giving back to our local communities is an essential part of our company culture at Catawba. It’s exciting when we get to use a fun event like this to raise money for an important cause, working with amazing collaborators like PCG and the conservancy.”

Tickets for the dinner are $70 per person and are available to purchase for a limited time at